What greater way to motivate each and every [employee] than by giving them all a little piece of the pie. An ESOP motivates employees, improves firm performance, fosters innovation, and promotes sound financial health.
Casual dining mom-and-pops haven’t been hurt as much by the recession, mainly because people feel a strong connection to the businesses. Becoming a local leader and integral part of the community, versus a faceless chain, can go a long way to developing customer loyalty.
“I think initially the Roosevelt will see a decline, the new kid on the block always creates that for the competition. As long as the Roosevelt rises to the occasion and understands that competition forces innovation, however, then its business will ultimately increase because of the buzz created by the W.”
Have the right people create policy. In many companies we consult, these policies are set by an IT person. I’m a big believer that these should be management decisions. Top management should set mobile communications policy, with input from legal counsel.
Marketing to gay and lesbian tourists makes sense. This gives us a competitive advantage against our neighbors in L.A. Not only that, but the campaign offers gay and lesbian tourists a destination where they can feel welcome. Why wouldn’t they come to see what it is like to be in a city of equal opportunity?
Dozens of high-end shopping centers across the country have added elegant dining during the past few years, and it’s worked when the restaurants are as swanky as the stores. Malls want the new customers, and restaurateurs want the critical mass of prospective diners.
Like the slew of retail companies that offer 100-calorie, portion-controlled products to consumers, a handful of quick-serve operators are also jumping on the trend. But so far most chains have restrained from such a “better for you” marketing gambit and, in fact, show little inclination to back away from a recession-proof emphasis on volume as value.
“Competition is always a good thing. It forces innovation, better pricing and more amenities,” says James Sinclair, President of night life specialists OnSite Consulting, commenting on Nazarian’s new club. “In the end, it benefits the consumer.”
“A female executive chef is probably 10 times stronger than any male based on what she has probably had to endure to get to this point,” says James Sinclair, the Los Angeles-based author of “How to Save Your Restaurant in Ten Days.”
Industry watchers said nightclub owners are being forced to offer discounts, especially on bottle service, to keep customers spending and to remain viable in a saturated market – there are more than 50 nightclubs within Hollywood’s 3.5-mile radius.
James Sinclair, founder of L.A. hospitality consultancy OnSite Consulting, said that anybody can run a nightclub in a good economy, but only the professionals will be able to make money these days.
